"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Moroccan Eggplant Appetizer Recipe

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This recipe for Moroccan Eggplant Appetizer, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Davenport Fedele 1949
Added: Tuesday, August 26, 2008


1 large eggplant, peeled
2/3 c. olive oil
1 medium zucchini, diced
1 garlic clove, crushed
1 onion, chopped
1 [14 and 1/2 oz.] can diced or crushed tomatoes
1/4 c. Spanish olives, sliced
2 TBSP Capers
1 TBSP Red Wine Vinegar
1 tsp. sugar
1 tsp. salt
2 TBSP fresh parsley, chopped
1/2 tsp. fine herbes
1/4 tsp. pepper

Cut eggplant into 1/2 inch cubes. In a large skillet heat the oil. Add eggplant. Saute' until soft, 3-4 minutes. Stir in remaining ingredients. Cook over medium heat, stirring occasionally, until vegetables are very soft, and most of the liquid evaporates, approximately 20 minutes. Cool. Spoon into bowl and serve with pita bread or a sliced French baguette.




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